The Chef Pierre CORRE and his team offer you
Waiting to be greeted
Oysters with Champagne Sabayon
Truffled Duck Foie Gras and its toasts
Egg in a shell with its Black Truffle Brouillade
Sorges" saffron-coated monkfish on a bed of fennel and caviar
Champagne Granita
Ostrich fillet with honey and forgotten vegetables
Cheese plate with wine
Sweet delicacy
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